Blackened Catfish and Sparkling Kiwi Fizz

This catfish recipe is a simple and easy. What I like most about it is the ability not to be over salted like most Cajun or Creole dishes are. The flavors are big and bold, and not over lemony. This is a lower fat version, since most Blackened Catfish is cooked in butter.  I have used this recipe with Tilapia before and it came out well. This serves well with rice and broccoli.

Pair this with the Sparkling Kiwi Fizz to cool down your mouth! The mixture for this drink was found in a promotional join Weight Watchers mailer.

 

Blackened Catfish

Ingredients

1/4 tsp Red or Cayenne Pepper

2 tsp Extra Virgin Olive Oil

1 1/2 lb Wild Channel Catfish

2 tbsp Paprika

1 tsp Mexican Oregano (Spice Islands)

1 tsp Garlic Powder

1 tsp, leaves Thyme (Dried)

1/2 tsp Black Pepper

½ tsp garlic powder

2 tsp lemon pepper

1 tsp onion pepper

Salt to taste

Directions

Combine seasonings in small bowl and sprinkle fish with mixture on both sides. Heat oil in a large cast iron skillet over high heat. Add fish; cook 2 minutes per side or until fish flakes easily.

 

Sparkling Kiwi Fizz

Ingredients

2 kiwis, peeled and chopped

½ cup spring water

½ cup unsweetended orange juice

4 cups sparkling water or mineral water

Directions

Puree kiwi, spring water and orange juice in a blender for two minutes or until smooth

In large pitcher, combine puree and sparkling water

Serve over ice